Today, as I left class and wandered into the technicolor sea of flowers, fruits, vegetables, meats and fish of my Parisian marché, I stopped at a butcher stand and my eyes caught sight of what I thought would not exist here...entraña! I had to rub my eyes a couple of times and verify with the butcher at once to make sure the meat I saw was what I thought it was. And it sure darn was! Entraña, or hanger steak, is my FAVORITE from the Argentinian parrillada, well, apart from chorizo. It is extremely flavorful, juicy, and tender when done right. In my eyes, it is sacrilege to have this well done, I will personally berate you (jk, but Karma is a sneaky sneaky thing). I use to have it on the medium well side when I was younger, but I learned better in the recent years. It is unnecessary to marinade or put a sauce on it, just salt and pepper. Even by itself! Or sliced thinly in a homemade pho...mmm. Possibilities endless!
Serves 2
500 grms hanger steak (a nice piece each...pretty much!)
2 cups chopped mushrooms
1 cup chopped leeks
1/2 cup chopped bell peppers
1/2 cup chopped white onion
1 tsp minced ginger
1/2 tsp olive oil
2 splashes low-sodium soy sauce
sprinkle basil
sprinkle oregano
2 large potatoes
2 tsp cream cheese
1 tsp butter
to taste salt, pepper
Pre-heat the oven to 400 F/205 C, place the rack towards the top and get some aluminum foil greased to place the meat on in the oven and hold the juices.
Saute pan
Add all of the above (except the steak, potatoes, cream cheese and butter) to the pan and saute 6-8 minutes or until the veggies are cooked through. Seal each potato in cling wrap, poke a couple of holes and cook in the microwave about 5-7 minutes depending on the size. While those are cooking, salt and pepper the steak and cook in the oven for 3-4 minutes on each side. When the potatoes are done, mash them with the cream cheese, butter, salt, and pepper to taste. Serve and enjoy!
Redacciones:
- For the gluten intolerant, use balsamic vinegar!
- Instead of cream cheese, use boursin ail et fins herbes/rondele
- Serve with garlic mash pots or if you want to be super Argentinian, serve it with chimichurri, a nice side of fries/rice, a mixed salad and a good ol' Malbec.
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